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Crispy Cannelloni
Ingredients
2tbsp oil
8 cannelloni tubes
25g/1oz butter
225g/8oz mushrooms (sliced)
225g/8oz leeks washed and finely chopped
175g /6oz cream cheese
100g/4oz salami chopped
salt and pepper
40g/1 1/2 oz fresh white bread crumbs
15g (1tbsp) parmesan cheese
3 tbsp plain flour
1 egg (beaten)
oil for deep frying
Method.
Add one tsp oil in pan of boiling, salted water. Cook cannelloni for 5mins Drain and leave in a bowl cold water.
Heat the rest of the oil and butter in pan. Fry the mushrooms and leeks, covered for 5 mins. Stir in cheese and heat gently until melted. Leave to cool then stir in salami, salt and pepper.
Using a spoon fill cannelloni. Mix breadcrumbs and parmesan together. Dip each tube into flour, then egg and finally breadcrumb mix, making sure you coat ends well.
Heat oil for deep frying. (190c / 375 if) Fry cannelloni in 2 batches for 2-3 mines, until crisp and golden. drain of kitchen paper. Serve with salad.
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Coronation Chicken.
Ingredients
1 1/2kg (3lb 3oz) oven ready chicken
salt and black pepper
1 tbsp oil
1 small onion finely chopped
1 tbsp curry paste
1 tbsp tomato puree
1/2 cup red wine
1 bay leaf
juice of 1/2 lemon
411g (14 1/2oz) canned apricot halves or 450g (1lb) fresh stoned
300ml (1/2 pt) mayonnaise
150mil (1/4pt) whipping cream
method
Preheat oven to 200c(400f gas mark 6) Season chicken place on rack in a roasting tin and roast for 20mins per 450g (1ib) plus 20mins extra. basting occasionally. Place on a plate to cool.
When chicken is completely cold remove skin. Carefully ease flesh away. Cut meat into chunky slices. Chill until needed.
In a small saucepan heat the oil, add onion and fry for 3mins. Add curry paste, tomato puree, red wine bayleaf and lemon juice. Simmer for 10mins, then cool.
Chop canned apricots and puree in a food processor. Place mayonnaise in a bowl and beat in apricot puree and cold onion mix, removing bayleaf.
Whip the cream until it forms stiff peaks. Fold into mayonnaise sauce mixture. Season well to taste, adding a little more lemon juice if the mixture is too stiff.
Fold in the chilled cooked chicken tinto the sauce. Stir well together. Chill for 30mins.
Serve on a bed of shredded crispy lettuce.
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Pasta with Ham and Leek
30 ml (2 tabsp) olive oil
2 leeks washed and sliced
1 clove garlic peeled and crushed
175g (6oz) ham
150ml (1/4pt) sour cream
salt and freshly ground black pepper
225g (8oz) penne (pasta quills)
Method
Heat the oil in the frying pan add the sliced leek and crushed garlic, cook for 2-3 mins till soft.
Cut the ham into thin strips. Stir into the fried leeks and cook for 1 min.
Blend in the sour cream, season to taste and warm through for a further minute
Meanwhile, cook the pasta in plenty of boiling water. Drain.
Turn the pasta into a serving plate. Spoon over leek and ham sauce.
Extra special with freshly grated Parmesan and chopped parsley.
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Fruity Meringue Pie
Ingredients
PASTRY
50g / 2oz butter cubed
150g /1 1/4 cups plain flour
FILLING
300ml / 1/2 pint orange juice
40g /1/3 cup caster sugar ( extra fine sugar)
grated rind and juice of 2 oranges
2 passion fruit
60ml (4tbsp) cornflour (cornstarch) mixed to a paste with approx 5 tbsp water
3 egg yolks
Meringue
3 egg whites
125g ( 1 cup) caster sugar ( extra fine sugar)
15ml (1tbsp) sugar granules
18cm/7in fluted flan dish
Blend the butter and sifted (sieved) flour in a processor until they form fine crumbs. Add 2-3 tbsp cold water, blend into a dough. Wrap and chill for 30mins.
Preheat oven to Mark 6 / 200c /400f. Roll out the pastry and use to line greased flan tin. Trim the edges.
Line pastry with grease proof paper and baking beans. Bake blind for 10mins. Remove paper and beans and bake for a further 5mins.
Put orange juice in a pan with sugar, grated rind and juice from 2 oranges. Halve the passion fruit, scoop out seeds and press through a sieve collecting the juice in pan. Bring to boil then stir in cornflour till thick and clear. Remove from heat and beat in yolks.
Pour orange juice mix into pastry case.
Whisk egg whites in a grease free bowl until stiff. Whisk in sugar (fine sugar) 15ml/1tbsp at a time, beating between each addition.
Spoon meringue into a piping bag fitted with a large star nozzle. Pipe large swirls over the orange juice filling. Sprinkle with sugar granules and bake at Gas 7 / 220c / 425f for 10 mins until golden.
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Citrus Yoghurt Cake
.(23cm ring cake)
Ingredients
150g (5 oz) unsalted butter
2 tsp grated orange rind
1 tsp grated lemon rind
3/4 cup caster sugar (fine sugar)
2 eggs lightly beaten
1/3 cup ground almonds
1 2/3 cups self raising flour
3/4 cup plain yoghurt
Method
Preheat oven to 180c (350f) gas 4
Brush the tin with oil or melted butter.
Using electric beaters, beat butter rind and sugar in a small bowl until light and creamy. Add eggs gradually beating thoroughly after each addition. Add almonds, flour and yoghurt all at once. Beat for one minute on low speed or until well combined.
Spoon into prepared tin. Bake for approx 40 mins. Turn onto wire rack to cool.
Decorate with icing (frosting)
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Rich Chocolate Cheesecake
RICH CHOCOLATE CHEESECAKE.
Ingredients
Crust
120g (4 oz) butter melted
250g plain chocolate biscuits, finely crushed.
pinch ground cinnamon
1/2 teaspoon instant coffee powder
Filling
500g cream cheese softened
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla essence
1 tbsp cocoa powder sifted
1 teaspoon instant coffee powder (optional)
225g (7 1/4 oz) cooking chocolate chopped and melted
1 1/2 cups (300g) sour cream
45g (3 tablespoons) butter melted
Chocolates and cream to decorate (see picture)
Method
Preheat oven to 180c / 350f / Gas mark 4. Brush a 23cm (9in) round spring form tin with oil. Line base with paper.
To make crust Combine butter, biscuits, cinnamon and coffee powder; mix well. Press into base and sides of tin. Refrigerate.
To make filling Using electric beaters, beat cream cheese until light and creamy. Gradually add the eggs, sugar, essence, cocoa, and coffee. Beat until well combined. With mixer on low, add chocolate, sour cream and butter; mix until combined. Pour mixture into tin; smooth surface. Place tin on shallow baking tray. Bake for 45 mins or until set. Cool. Refrigerate at least 6 hours before serving. Decorate with chocolates and whipped cream.
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